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      Recipes — Pickled

      Pickled Wild Garlic Buds

      Pickled Wild Garlic Buds


      Wild Garlic Bud - 1 handful

      White Wine Vinegar - 80ml

      Water - 80ml

      Caster Sugar - 80ml

      Salt - Pinch


      1. Bring the vinegar, water, sugar and salt up to a gentle boil in a saucepan and then leave to cool.

      2. Carefully wash the garlic buds and place in a sterilised jar.

      3. Pour over the pickle and closed the jar.

      4. Leave in the fridge for at least 5 days.


      **use within 6 months**

      Pickled Onion Rings

      Pickled Onion Rings


      Medium Onion - 1

      Oil - for frying

      For the pickle

      White Wine Vinegar - 300ml

      Caster Sugar - 150g

      Water - 150ml

      Salt - pinch

      For the batter

      Cornflour - 50g

      Plain Flour - 150g

      Bicarbonate of Soda - ¼ tsp

      Sparkling Water - 200ml

      Salt - pinch


      1. Bring all the ingredients for the pickle up to a gentle boil in a saucepan. Stir well and then leave to cool.

      2. Peel and slice the onion into half centimetre rings. Separate these out and put into a tub and cover with the cooled pickle.

      3. Allow the onions to pickle in the fridge overnight.

      4. Make the batter by first mixing the dry ingredients and then gradually adding the sparkling water with a fork. This should be a crepe batter consistency.

      5. Heat a good amount of oil in a pan (about 10cm deep). Bring this carefully to 190C.

      6. Dip the pickled onion rings in the batter and deep fry in batches until golden brown, this should take about 2-3 minutes.

      7. Remove from the oil and place on kitchen towel and lightly season.